3 Healthy Stew for this Winter

 

It’s cold outside and making ourselves comfortable in a couch and a hot cup a soup can make our day completely satisfied. Stews are like a bigger brother for soup, its is much thicker and have some random veggies in it makes it even healthier than soup. And mainly its a low cal diet which gives a feeling of a comfort food, keep a stew on a simmer in the stove it will fill the entire house with a nice aroma of spices.

Here we shall discuss some healthy stew recipes for this winter,

Blanket Stew

This is a more comforting and warming stew that best combo for a snowy day, this stew can be modified according to your preference of veggies or availability of veggies.

Ingredients:

  • 9 cups vegetable broth
  • ¼ cup nutritional yeast
  • 1 tsp yellow mustard
  • 1 tbsp tamari
  • 3 large garlic cloves, minced
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tbsp tahini
  • 5 tbsp balsamic vinegar
  • 5 tbsp blackstrap molasses
  • ½ tsp agave nectar (optional)
  • 2 tbsp olive oil

 

Directions: In a food processor combine all broth ingredients except vegetable broth and puree until smooth. In a pot on medium to high heat, mix the vegetable broth with the processed mixture and stir well. Bring broth to a boil and then reduce to low heat. Add in chopped vegetables and grains.

Apple Pumpkin Stew

Apple in a stew is nothing new, but when it go in hands with pumpkin it gives entirely a new flavor.

Ingredients:

  • 1 can pumpkin puree
  • 1 can vegetable broth
  • 1 can’s worth of almond milk
  • 1 large green bell pepper, chopped
  • 1 small cooking onion, diced
  • 1 large honey crisp (or other type of apple), peeled and chopped
  • 1 can of garbanzo beans, drained and rinsed
  • 1 can of diced tomatoes, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1/4 to 1/2 teaspoon ground cloves (depending on your desired intensity)
  • Salt and pepper to taste
  • Basil to garnish

 

Directions:

  1. Prepare all your fruits and veggies. Drain and rinse all your cans of beans and tomatoes.
  2. Pour the pumpkin puree, vegetable broth, and almond milk into the pot of a slow cooker. Stir until well incorporated.
  3. Then toss in everything else. Mix. And season a bit with your cloves, salt, and pepper. (But you can always season more later on).
  4. Put you slow cooker on the high setting for between 3 and 4 hours. Stir every hour or so.
  5. It’s done when the green peppers and apples aren’t crisp, but they also shouldn’t be too mushy.
  6. Store in your fridge. Keeps 5 to 7 days in airtight container.

 

Peanut Stew

Ingredients:

  • olive oil
  • 1/2 medium onion, diced
  • 3 gloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon clove
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 carrot, diced
  • 1 medium sweet potato, cut into 1/2″ dice
  • 2 1/2 cups vegetable broth
  • 1 tablespoon agave nectar
  • 2 tablespoons peanut butter
  • 3 cups spinach, chopped (I cheated and used 1 package of frozen spinach)

 

Directions:

  1. Heat the olive oil in pot over medium heat.
  2. Add the onions and sauté for about 5 minutes.
  3. Add the garlic and ginger and continue sautéing for another 2 minutes.
  4. Stir in the spices, and cook for additional 1-2 minutes, until everything is nice and fragrant.
  5. Add the carrot, sweet potato, broth, and honey and bring to a boil and then reduce to a simmer.
  6. Stir in the peanut butter and let stew for about 15 minutes.
  7. Add in the spinach, and stir just until wilted.

 

 

 

 

 

 

Close

Pin It on Pinterest

Shares